I put cheese in cookies. And pistachios. And then filled them with lemon curd. What is this madness? I don't know and I feel like a hypocrite once again after telling you how I like things simple, but here I go with the kooky recipes. I guess people do really change….*philosophical pondering*. See originally these were going to be just pistachio and goat cheese, somewhat simple, but upon tasting them, I felt they needing something to "cut" the creaminess of the goat cheese. That came in the form of lemon curd, which turned these cookies into a delightfully light and springy treat!
When I came up with the idea for these cookies, I did not intend for them to be Easter-y, but after tasting them and looking at the calendar, I said why not! Plus it gave me an excuse to use the cute bunny spoon I bought last year intending to use it then, but as usual it took me a year to get around to it!
Pistachio and Goat Cheese Cookies Filled with Lemon Curd
½ cup (1 stick) unsalted butter, softened
3 oz goat cheese, softened
1 cup powdered sugar
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons lemon zest
1 teaspoon vanilla
2 ½ cups flour
¼ cup finely ground pistachios
¾ cup chopped pistachios
lemon curd for filling
1. In the bowl of a stand mixer fitted with paddle attachment, add butter and goat cheese, beating on medium for about 1 minute or until combined. Add in powdered sugar, baking powder, salt and zest, beating on medium until light and fluffy, about 2-3 minutes. Beat in egg and vanilla. Whisk together finely ground pistachios and flour; beat this mixture into wet ingredients in two additions, mixing until just combined.
2. Divide dough in half, shape each half into a log of about 1 inch diameter. Roll each log in chopped pistachios, wrap in parchment paper. Chill in freezer for at least 45 minute, or until firm.
3. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment or silicone baking mats.
4. Slice logs into ¼ inch rounds, rotating the log as you go to maintain roundness. Place slices on prepared baking sheets. Bake for 9-12 minutes or until just beginning to brown. To cool, transfer to wire rack.
Recipe adapted from Notes from My Food Diary, who adapted it from Better Homes & Gardens
Inspired by Love and Olive Oil
Print Recipe Here
Wow! What an interesting combination of ingredients! I am all for anything with the word "cookies" in it ;)ReplyDelete
Thank you, it's a little out there, but why not! And I am too!Delete
Loving this combo!!!ReplyDelete
Thanks! I decided to go a little out of my comfort zone, shake things up!Delete
What a unique combination! I adore lemon curd, but would never have thought to pair it with goat cheese or pistachio. It looks like these would be lovely with some tea. :)ReplyDelete
I decided to have fun with some of my favorite flavors! Thank you! These would be excellent for a tea party!Delete
These look awesome! I love pistachios and goat cheese - why not try it in a cookie!! I need to give these a try.ReplyDelete
I think you do! I loved the flavors and said why not?!Delete
Wow!! What a great combination girl. I want a dozen please!!ReplyDelete
Thanks! If only we could send food through cyberspace…!Delete